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Thursday, April 30, 2009

Herbed Cheese Spread

So, now that you have made a batch of Super Easy Cheese, what are you going to do with it? It's not really the sort of cheese you just sit around munching... unless you doctor it up a bit. That's what this recipe is all about. Add just a few subtle ingredients and watch this plain, fairly flavorless cheese blossom into a tasty, flavorful, spreadable cheese. It is really great spread all over your favorite cracker. And it is great for company; not only does it look and taste good, but it's a great conversation starter when guests ask where you got the cheese and you say, "Why, I made it myself!"

Herbed Cheese Spread
Yield: 1 cup of molded cheese (double or triple as desired)

1 cup fresh Super Easy Cheese curds
1 tsp minced shallots
1 tsp minced chives
1 tsp minced parsley
1/8 tsp ground white pepper
1 - 2 TBS light cream
1/4 - 1/2 tsp kosher salt

Mix curds, shallots, chives, parsley, and pepper in a bowl. Stir to mix. Add enough cream so that the cheese is somewhat smooth and creamy but still can hold its shape. Add the salt to taste. Line a ramekin (see picture) or other similar 1 cup container with plastic wrap. Spoon full of cheese, firming lightly. Fold remaining plastic wrap over the top of the cheese. Refrigerate for at least four hours, preferably over night, before serving. This chilling time allows the flavors to meld and for the cheese to firm up. To serve, turn out onto a serving plate.

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